Spring is still hiding from us in this freezing desert which has me in the mood for comfort food!
My Smothered Chicken with Creamy Mushroom Gravy is just what I need to forget it’s like 30 degrees.
Yes, I live in Las Vegas and yes it gets super cold. I’m sure everyone heard about the snow we had last month?
My whole house was covered in snow. It was wonderful and at the same time shocking!
I’m a California girl and I’m not used to it being so cold.
I grew up wearing shorts and flip flops everyday.
It’s so cold out here I’m forced to wear pants, boots, and an actual jacket.
I even started buying scarves. lol
Now that I am very well dressed lets make us some chicken that’ll warm us all up.
First, the chicken. I use thighs for this dish because I love how they can handle this thick heavy weight gravy.
You could use chicken breast but I find that thighs give our dish more flavor.
Also, the texture is on point.
You use whichever chicken pieces you enjoy.
I take my chicken thighs and I coat them in extra virgin olive oil and my spice blend.
It’s important to coat in olive oil because it helps the spices stick to the chicken.
After you coat the chicken in olive oil and spices we lightly flour the chicken in our seasoned flour blend.
We’re laying the flavors y’all.
It’s important to season everything because you don’t want any gaps in flavor.
Next, we’re going to pan fry our chicken in butter and olive oil.
Yes, butter people!
Butter equals flavor. Flavor equals happiness.
The olive oil helps the butter to not burn while we fry our chicken.
After the chicken is browned place it on a plate while we make our gravy.
Don’t forget to fry the chicken in batches.
Don’t overcrowd the pan or you’ll wind up steaming the chicken instead of frying it.
The gravy is real simple. Use the same pan you cooked the chicken in. If too much oil remains discard some of it.
Add more butter and olive oil to the pan.
Add the vegetables and saute them. Add the flour to thicken the gravy.
Add broth then place the chicken back in the gravy pan and cook around thirty minutes.
Add heavy cream and cook ten minutes more.
Serve over hot jasmine rice and enjoy!
Smothered Chicken with Creamy Mushroom Gravy
3 lbs boneless, skinless, chicken thighs
2 cups flour, all purpose
1 stick butter, unsalted
1 tablespoons creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon smoked paprika
1/2 tablespoon black pepper
1/2 tablespoon chili powder
extra virgin olive oil
Serve over hot jasmine rice
For the Creamy Mushroom Gravy:
1 lb baby bella mushrooms, sliced
4 cups beef broth
1/2 cup heavy cream
3 tablespoons flour, all purpose
2 tablespoons butter, unsalted
2 tablespoons of olive oil
1 cup white onion, sliced
4 cloves garlic, minced
2 teaspoons creole seasoning
2 teaspoon black pepper
2 teaspoon garlic powder
2 teaspoon onion powder
dash of Tabasco hot sauce
Mix chicken seasoning blend together and set aside.
Place flour in a bowl, add 1 tablespoon of chicken seasoning blend to flour.
Rinse chicken, pat dry, place in a large bowl. Coat chicken with about 3 tablespoons of olive oil.
Season chicken with remaining spice blend. Mix well.
Place butter and around 3 tablespoons of olive oil into a large skillet over medium heat.
Coat chicken in seasoned flour, shaking off excess flour.
Place chicken into melted butter/olive oil mixture in the pan. Do this in around two to three batches as to not overcrowd the pan.
Brown chicken around 4-5 minutes per side. Repeat until all the chicken is browned.
Add more butter and olive oil if needed.
Place chicken on a plate while we prepare the gravy.
Discard all but two-three tablespoons of oil/butter mixture that remains in the pan.
To Prepare the Gravy:
Mix spice blend together and sat aside.
Add butter and olive oil to the pan that the chicken was cooked in.
Add onions and mushrooms, season with half the spice blend and cook for five minutes. Add garlic and cook one minute more.
Add flour and cook around three minutes.
Pour in beef broth, season with remaining spice blend.
Add chicken back to the gravy pot, cook over medium heat around 25-30 minutes.
Add heavy cream, mix well, cook around 10 more minutes.
Serve over hot jasmine rice.